I made this one. I’m going to go out on a limb here and say that a perfect panna cotta is not supposed to look like this…

Seriously…I’ve searched and searched for clues as to why it separated…and I can find none. I repeat…NONE! I followed the recipe exactly.

Okay not e-x-a-c-t-l-y…but very close. Instead of using vanilla, I used Meyer lemons as the flavoring, the juice and some of the zest. I bloomed the gelatin and heated the milk, stirred it altogether to make sure it was good and mixed…I poured it into little ramekins and let it cool a bit and then put them in the fridge.

(and what’s worse…I served them to my in-laws who were visiting…who were more than polite and delved right in as if eating gelatinized milk with a weird-looking yellowish layer on top was nothing other than sheer delight – luckily they are good-humored individuals!)

It tasted fine as well…but the bi-level layering and the yellowish top layer was a bit hard to get past.

So what happened, huh?

Attempt number two is happening this afternoon…but, if that one doesn’t turn out. I may have to throw in the panna cotta towel.

{I’m counting on you, readers, to pull me out of panna cotta hell and tell me what went wrong! Puh-lease!}

oh…and Happy Mother’s Day!

—– UPDATE—–

I made a second batch yesterday afternoon using a Mark Bittman recipe for Vanilla Buttermilk Panna Cotta. The process varied quite a bit, and I was sure it would work out this time. Many have thought that my issue may have been caused by the acid in the lemon juice – but yesterday’s recipe contained no lemon at all! I was feeling very confident and pulled one out of the fridge after dinner and dug my spoon in…only to find that once again…full separation.

At this point, panna cotta and I are in a fight…a big one, and currently, I’m holding a big grudge. We’ll have to talk it over at some point but I think right now I need some space! GEEZ!

So I now request your help once again…or I’m going to start email-stalking Bittman himself until he discovers the error of my ways!